Day one of bear season, I got mine at 6:35am. We quickly loaded it up and got it to the processor in less than one hour. Came back, my partner got his almost immediately. We both have plenty of recipes for the back strap, ribs, steaks and roasts. But, as I mentioned in a earlier post we are going to try to cook a whole hind quarters and try to make pulled bear. We want to get it right the first time and are debating if we should go for around 300° cook temp for a fast cook or 250° for a longer cook and render as much fat out as possible. Always have used the hind quarters for sausage in the past so, this will be a new experiment. I have searched the web and can't find any recipes. Maybe I should take that as an omen but, we got ourselves pretty set on experimenting.
For those of you that haven't seen or tasted bear meat, the best I can describe it is like sweet beef. Has high fat content like Wagyu but not tender. Anybody have any thoughts on the cooking temp?
For those of you that haven't seen or tasted bear meat, the best I can describe it is like sweet beef. Has high fat content like Wagyu but not tender. Anybody have any thoughts on the cooking temp?